Creamy garlic shrimp spooned over a cloud of mashed potatoes is one of those comfort-food combinations that feels both special and effortless. Succulent, quickly seared shrimp swim in a silky garlic cream sauce and the mashed potatoes catch every drop — perfect for a cozy weeknight dinner or an easy date-night dish at home. If you enjoy rich seafood over a soft starch, you might also appreciate this take on easy creamy Tuscan shrimp recipe for another quick, indulgent seafood option.
Why you’ll love this dish
This recipe balances simplicity with restaurant-style flavor. A handful of pantry staples — garlic, butter, cream — turn ordinary shrimp into something luxurious in under 20 minutes. It’s ideal when you want a meal that looks and tastes like effort without actually taking much time.
“One pan, five minutes of active work, and a dinner that still impresses — perfect for busy nights.” — home cook review
Reasons people search for this dish include: quick weeknight comfort, an easy crowd-pleaser, and a way to use leftover mashed potatoes. It’s also forgiving: swap in homemade or store-bought mash, use tails-on shrimp for presentation, or use tails-off for easier eating.
The cooking process explained
Before you start, here’s what happens: you season and sear shrimp quickly in a hot skillet, remove them to rest, then use the same pan to build a garlicky cream sauce. Returning the shrimp to the sauce for a minute finishes them without overcooking. Finally, you spoon the creamy mixture over warm mashed potatoes so every bite gets saucy goodness.
Timing note: active cooking time for the shrimp is 4–6 minutes. While the shrimp cooks, you can warm mashed potatoes so everything comes together hot.
What you’ll need
- 1 pound shrimp, peeled and deveined (large or jumbo; tails on or off)
- 4 cloves garlic, minced (fresh is best)
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh parsley, for brightness
- 4 cups mashed potatoes (prepared; homemade or store-bought)
- 1 tablespoon olive oil
Ingredient notes/substitutions:
- Shrimp: thaw completely if frozen and pat very dry to ensure a good sear. If using smaller shrimp, reduce sear time slightly.
- Heavy cream: for a lighter sauce use half-and-half, but the sauce will be thinner; stir in a teaspoon of cornstarch slurry if you want to thicken.
- Butter + olive oil: oil raises the smoke point for searing; butter adds flavor to the sauce.
Step-by-step instructions
- Pat the shrimp dry with paper towels and season lightly with salt and black pepper.
- Heat a large skillet over medium heat and add the olive oil. When the oil shimmers, add shrimp in a single layer. Cook about 2–3 minutes per side until shrimp are pink and just cooked through. Avoid overcooking — shrimp should be opaque and firm but not rubbery.
- Remove shrimp to a plate and tent loosely with foil to keep warm.
- Reduce heat to medium-low and add the butter to the same skillet. When melted, add minced garlic and sauté about 30 seconds until fragrant; don’t let it brown.
- Pour in the heavy cream and bring to a gentle simmer. Season with salt and pepper to taste and let the sauce reduce slightly for 1–2 minutes.
- Return shrimp to the skillet and warm through for about 1–2 minutes, turning them so they’re evenly coated in the sauce.
- Turn off the heat and stir in chopped parsley for freshness.
- Spoon warm mashed potatoes onto plates, top with creamy garlic shrimp and extra sauce. Serve immediately.
Quick timing tip: have the mashed potatoes warm and ready before you start the shrimp; the final assembly is very fast.
Directions to follow
- Prep first: mince garlic, chop parsley, and make sure shrimp are fully thawed and dry.
- Sear shrimp: use a hot pan and work quickly to avoid overcooking.
- Build sauce in the same pan to absorb fond (those browned bits) for deeper flavor.
- Finish gently: return shrimp to the sauce only long enough to heat through.
These steps keep the texture of the shrimp delicate and let the cream sauce shine without breaking.
Best ways to enjoy it
Pairing and plating suggestions:
- Plate: scoop a generous mound of mashed potatoes, create a shallow well, and ladle shrimp and sauce on top so the potatoes soak up the cream.
- Vegetables: serve with roasted asparagus, sautéed spinach, or a crisp green salad to cut the richness.
- Bread: a slice of crusty bread is great for mopping up extra sauce.
- Wine: a crisp Chardonnay or a dry Riesling pairs well with the buttery garlic cream.
If you want a different starch, this dish also shines over pillowy gnocchi — try our version of creamy gnocchi with spinach and feta for another creamy, comforting option.
Storage and reheating tips
- Refrigerator: store shrimp and sauce in an airtight container for up to 2 days. Mashed potatoes keep separately for 3–4 days.
- Freezing: cooked shrimp in cream sauces can separate when frozen and reheated; if you must freeze, separate shrimp from sauce and freeze components individually for up to 2–3 months. Mashed potatoes freeze well in a freezer-safe container.
- Reheating: thaw in the refrigerator if frozen. Reheat gently over low heat on the stovetop, adding a splash of cream or milk to refresh the sauce. Avoid high heat — shrimp become rubbery if reheated too quickly.
- Food safety: refrigerate within 2 hours of cooking; do not keep perishable food at room temperature longer than that.
Helpful cooking tips
- Pat shrimp dry: removing surface moisture is the single best trick for a golden sear.
- Don’t crowd the pan: cook shrimp in a single layer; overcrowding steams them instead of searing.
- Watch the garlic: garlic can go bitter if browned — sauté just until fragrant.
- Adjust sauce thickness: for a looser sauce, add a splash of stock or cream; for thicker, simmer a minute longer or whisk in a tiny cornstarch slurry.
- Taste as you go: cream mutes salt, so season the sauce after it simmers to get the balance right.
Creative twists
- Lemon-garlic: add 1-2 teaspoons lemon zest and a squeeze of lemon juice at the end for brightness.
- Spicy kick: stir in red pepper flakes (1/4–1/2 teaspoon) when sautéing the garlic.
- Swap the cream: use coconut milk for a dairy-free version — flavor will shift toward coconut, so add extra garlic and lemon.
- Make it herby: fold in fresh dill or tarragon instead of parsley for a different herbal profile.
- Protein swap: use scallops or chunks of white fish, adjusting sear time accordingly.
Common questions
Q: How can I tell when shrimp are done?
A: Cooked shrimp turn opaque and pink with a slight “C” shape. If they curl tightly into an “O,” they’re overcooked. For precision, cooked shrimp flesh should be opaque and firm; an internal temperature of 120–145°F is commonly cited, but visual doneness is a reliable guide.
Q: Can I prepare this ahead?
A: You can cook the mashed potatoes and make the cream sauce ahead, but sear shrimp just before serving for best texture. If you need to prep fully, reheat shrimp gently to avoid toughness.
Q: Is this recipe kid-friendly?
A: Yes — the mild garlic-cream sauce and soft mashed potatoes are usually popular with kids. Omit red pepper flakes and serve the sauce slightly less seasoned for younger palates.
Q: What if I only have frozen shrimp?
A: Thaw shrimp overnight in the refrigerator or place sealed shrimp in cold water for 20–30 minutes until pliable. Pat completely dry before seasoning and searing.
Q: Can I lighten this recipe?
A: Use half-and-half or whole milk instead of heavy cream and reduce the butter by half. Keep in mind the sauce will be thinner and less rich.
If you want more creamy seafood recipes or ideas for quick weeknight meals, these tips and swaps should make this dish reliably delicious every time.
Creamy Garlic Shrimp
Ingredients
Shrimp and Sauce Ingredients
- 1 pound shrimp, peeled and deveined (large or jumbo; tails on or off) Thaw completely if frozen and pat dry for a good sear.
- 4 cloves garlic, minced Fresh is best.
- 1 cup heavy cream For a lighter sauce, use half-and-half.
- 2 tablespoons butter Adds flavor to the sauce.
- 1 tablespoon olive oil Raises the smoke point for searing.
- to taste Salt and black pepper
- 2 tablespoons chopped fresh parsley For brightness.
Mashed Potatoes
- 4 cups mashed potatoes (prepared; homemade or store-bought) Keep warm for serving.
Instructions
Preparation
- Pat the shrimp dry with paper towels and season lightly with salt and black pepper.
Cooking Shrimp
- Heat a large skillet over medium heat and add the olive oil. When the oil shimmers, add shrimp in a single layer.
- Cook about 2–3 minutes per side until shrimp are pink and just cooked through. Avoid overcooking — shrimp should be opaque and firm but not rubbery.
- Remove shrimp to a plate and tent loosely with foil to keep warm.
Building the Sauce
- Reduce heat to medium-low and add the butter to the same skillet. When melted, add minced garlic and sauté about 30 seconds until fragrant; don’t let it brown.
- Pour in the heavy cream and bring to a gentle simmer. Season with salt and pepper to taste and let the sauce reduce slightly for 1–2 minutes.
- Return shrimp to the skillet and warm through for about 1–2 minutes, turning them so they’re evenly coated in the sauce.
- Turn off the heat and stir in chopped parsley for freshness.
Assembly
- Spoon warm mashed potatoes onto plates, top with creamy garlic shrimp and extra sauce. Serve immediately.